Made-Up Middle Eastern-Esque Potato Salad

• 2 medium potatoes
• 1 tablespoon turmeric powder
• salt, to taste
• 12 cup fresh cilantro or 12 cup fresh parsley, finely chopped
• 1 medium tomatoes, chopped
• 12 medium red bell pepper, chopped
• 10 green olives stuffed with almonds in olive oil or 10 regular green olives in brine, sliced
• 12 cup red onion, finely chopped
• 4 tablespoons olive oil
• 1 lemon
• 12 teaspoon red pepper
• 12 teaspoon paprika
• 12 teaspoon black pepper

1. Wash,peel and cut potatoes into large chunks.Place in a large pot,cover with water.Add turmeric and a generous amount of salt.Bring to a boil and boil gently until tender but not mushy(easily pierced with a knife or fork),about 12 minutes.
2. Meanwhile,chop all ingredients,chopping the cilantro or parsley very finely,and leaving the tomato and pepper in larger chunks,about 1''x1 1/2''.If you'd like you can place the chopped onion in a sieve,sprinkle liberally with salt,set aside for 5 minutes,and rinse under cold water,squeezing out excess moisture.This step is not necessary,but it helps tame some of the onion's ''bite''.Slice olives.
3. Place all vegetables into a bowl with oil and spices.Cut lemon in half and squeeze the juice into the bowl(you may only want to use 1/2 of the lemon,depending on how sour you'd like your salad.
4. When potatoes are ready,drain then into a colander and let them cool for a couple of minutes.Add to the rest of the ingredients and toss gently to mix everything together.Add salt or extra spices to taste.this is good warm or cold.

potatoes, turmeric powder, salt, fresh cilantro, tomatoes, red bell pepper, green olives, red onion, olive oil, lemon, red pepper, paprika, black pepper

Taken from www.food.com/recipe/made-up-middle-eastern-esque-potato-salad-462440 (may not work)